Lightly brush rim (both top and
underside) of filled pie dish with egg glaze.
Place crust atop filling and fold edge of
dough over edge of pie dish. Pinch dough
rim to seal crust all around. Press down
on top edge of crust with fork tines to seal
decoratively. Chill 10 minutes.

Preheat oven to 400°F. Lightly brush
top of pie with glaze. Make three to four
1/4-inch slits in center of pie to allow steam
to escape. Press some fresh parsley leaves
onto crust. Bake pie until crust is golden
and filling is bubbling, 30 to 35 minutes.
Remove from oven and let cool 10 minutes.
Serve with cranberry sauce.